Ristorante Caterina de' Medici
Dinner Menu

Salumi
Cured Meat

Bresaola con Ruchetta, Caprino Fresco 10.00
Dry Cured Beef with Arugula and Goat Cheese

Piatto di Mortadella e Salami con Sottaceti e Crescentine 10.00
Mortadella and Assorted Salami, Pickles and Fried Dough

Prosciutto e Melone 12.00
Prosciutto with Cantaloupe Melon

Speck alto Adige con Pane Nero e Burro al Genera 10.00
Smoked Ham with Toasted Bread and Juniper Butter

Antipasti
Appetizers

 Crostatina con la Ciambotta 9.00
Summer Vegetables Relish

Vitello Tonnato 9.00
Thin Sliced Veal with Classic Italian Tuna Sauce

Insalata di Gamberetti, Farro, Fagioli e Verdurine 10.00
Shrimp Salad, Faro Wheat and White Beans

Primi Piatti
First Courses

 Pappa al Pomodoro 7.00
Tuscan Style Tomato and Bread Soup

Garganelli al Ragù Bianco di Vitello 15.00
Garganelli with a White Veal Sauce

 Orecchiette con la Ruca 15.00
Orecchiette with Cherry Tomato and Arugula

 Trenette al Pesto 15.00
Trenette Pasta, Basil Pesto, Potato and Green Beans

Risotto alla Monzese 16.00
Risotto with Sausage and Saffron

Secondi Piatti
Main Courses

Pesce Spada alla Griglia con Caponata di Melanzane 24.00
Grilled Swordfish with Sweet and Sour Eggplant Relish

Branzino di Guazzetto con Scarole 22.00
Mediterranean Sea Bass, Tomato Broth and Escarole

Bocconcini d'agnello con Peperoni e Patate Novelle 24.00
Lamb Stew, Bell Pepper and Potatoes

Coniglio alle Olive con Polentina di Semolino 24.00
Rabbit with Olives and Herb-Semolina Polenta

Bistecchina con Panuria, e Sfogliatina di Verdure Estive 25.00
Beef Strip Loin Steak with Aromatic Breadcrumbs, Eggplant, and Zucchini

Maiale con Prosciutto, Parmigiano Reggiano e Aceto Vecchio 25.00
Berkshire Pork Chop with Prosciutto, Parmesan Cheese, and Aged Balsamic

Insalate
Salad

 Ruchetta, e Rapanelli 7.00
Arugula Salad, Radish and Carrots

 Lattughe Miste Olio e Aceto 7.00
Mixed Lettuce with Vinaigrette

 Panzanella 7.00
Tomato, Cucumber and Bread Salad

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Indicates a Vegetarian Selection

Items marked with the * are served raw or undercooked. Consuming raw or undercooked animal products may increase your risk of food-borne illness, especially if you have certain medical conditions.

A key component of the education process at the CIA is learning how to deliver outstanding service. Students at The Culinary Institute of America are not permitted to accept tips, in accordance with IRS regulations (only paid employees are permitted to accept tips) and the CIA Student Code of Conduct. We thank you for honoring the "no tipping" policy, and for giving our students the opportunity to serve you. In light of this policy, and to keep the student experience focused on education, we have included a 14% service charge on each check. All monies from the service charge are returned to our students through scholarships, support of student activities, and the purchase of graduation jackets.

We frequently update our menus so that you may enjoy inspired seasonal offerings and our students can get the most from their education by working with the freshest ingredients available.

While we strive to keep our online menus as up to date as possible, please understand that menu items and prices may change without notice.